Add a non-stick skillet over medium-high heat and add a bit of olive oil. Once hot, brown the chicken on both sides, until golden-brown, about 3-4 minutes per side. Set aside.
Place a large Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the onion and sauté for 4-5 minutes, stirring occasionally.
Add the garlic and sauté for about 1 minute, stirring frequently.
Remove the Dutch oven from heat and transfer the onion mixture to a blender.
Next, add the chipotles and adobo sauce, jalapeno, tomatoes, chicken stock, honey, brown sugar (if using), cumin, cilantro, lime juice, lime zest, and oregano to the blender. Cover and purée until smooth.
Transfer the sauce back into the Dutch oven, add the chicken and bay leaf to the sauce. Cook on medium-low heat for 15-20 minutes, or until chicken is tender and easy to shred.
Remove and discard the bay leaf. Using two forks, shred the meat and mix it into the sauce. Cook for 10 more minutes. Taste and adjust for spices.
Serve the chicken tinga warm, with taco tortilla, and your favorite toppings.
